Why I Started Milling My Own Flour at Home
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Hey, I’m Alyssa, founder of Better Basics Milling. It’s so good to have you here. We are changing the standard of flour by going back to what it was always meant to be, freshly milled, organic, and made with grains grown by farmers we actually know. If you care about what goes into your food, how it’s made, and how it makes you feel, you’re in the right place. Stick around, I think you’re going to love what we’re building. Comment START and I’ll send you the link to our most loved flours and rec
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ALYSSA JOHNSON on Instagram: "It was the flour. I took the time and learned what most people don’t. Modern flour is roller-milled for speed and shelf life. In the process, the most nourishing parts of the grain are stripped away. What’s left is mostly starch - designed to last longer, not make you feel better. So I tried stone-milled flour. And I felt it immediately. What a difference. I started stone-milling organic Canadian grain myself - preserving the natural oils, fiber, protein, and nutrie
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